Directions

Preheat the oven to 180degC. Line the sides and base of a 20cm square cake pan with baking paper. Cover the base with the tamarillo slices. Sprinkle with the sugar.

Place the eggs and caster sugar in a bowl. Beat with an electric beater until thick and creamy. Slowly beat in the oil, wine and vanilla. Sift the flour and baking powder then fold into the batter together with the walnuts. Pour over the tamarillos.

Bake for about 45 minutes or until a skewer inserted in the centre comes out clean. Stand for 5 minutes then invert on to a serving plate. Remove the baking paper.

Best served warm dusted with icing sugar. Serve with whipped cream, if preferred.

From the farm

From the sea

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